Preheat oven to 350 degrees. Grease and flour a 12 cup bundt pan.
In a medium bowl whisk together flour, baking powder, baking soda and salt. Set aside.
In a mixing bowl, cream together coconut oil and sugar. Add eggs one at a time, beat until fluffy.
Combine yogurt and vanilla.
Add the flour mixture to the coconut oil/sugar/egg mixture in 3 parts alternating with 2 additions of the yogurt mixture. Mix each addition until completely incorporated before adding the next.
Pour batter into the prepared pan and bake at 350 degrees until toothpick inserted in the middle comes out with no crumbs attached about 45 minutes.
Combine glaze ingredients while cake is baking. Drizzle about ⅓ of the glaze over the top (soon to be bottom) of the bundt cake after removing from the oven.
Invert cake onto a serving plate, drizzle remaining glaze over the cake when completely cool. Sprinkle with additional powdered sugar if desired.
Notes
I reduce the sugar by using a stevia or sucralose /sugar blend designed for baking.